Katalog der Deutschen Nationalbibliothek
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Treffer 776 von 256160
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| Link zu diesem Datensatz | https://d-nb.info/1373695927 |
| Titel | Almond-like aroma formation of acid whey by Ischnoderma benzoinum fermentation: potential application in novel beverage development / Lea Hannemann, Raphaela Klauss, Anne Gleissle, Patrick Heinrich, Thomas Braunbeck, Yanyan Zhang ; Herausgeber: Hannemann, Lea; Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, Stuttgart, Germany; Klauss, Raphaela; Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 21, Stuttgart, Germany; Gleissle, Anne; Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 21, Stuttgart, Germany; Heinrich, Patrick; Aquatic Ecology and Toxicology Group, Center for Organismal Studies, University of Heidelberg, Im Neuenheimer Feld 504, Heidelberg, Germany; Braunbeck, Thomas; Aquatic Ecology and Toxicology Group, Center for Organismal Studies, University of Heidelberg, Im Neuenheimer Feld 504, Heidelberg, Germany; Zhang, Yanyan; Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, Stuttgart, Germany |
| Person(en) |
Hannemann, Lea (Verfasser) Klauss, Raphaela (Verfasser) Gleissle, Anne (Verfasser) Heinrich, Patrick (Verfasser) Braunbeck, Thomas (Verfasser) Zhang, Yanyan (Verfasser) |
| Organisation(en) |
Hannemann, Lea; Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, Stuttgart, Germany (Herausgeber) Klauss, Raphaela; Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 21, Stuttgart, Germany (Herausgeber) Gleissle, Anne; Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 21, Stuttgart, Germany (Herausgeber) Heinrich, Patrick; Aquatic Ecology and Toxicology Group, Center for Organismal Studies, University of Heidelberg, Im Neuenheimer Feld 504, Heidelberg, Germany (Herausgeber) Braunbeck, Thomas; Aquatic Ecology and Toxicology Group, Center for Organismal Studies, University of Heidelberg, Im Neuenheimer Feld 504, Heidelberg, Germany (Herausgeber) Zhang, Yanyan; Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, Stuttgart, Germany (Herausgeber) |
| Verlag | Hohenheim : Universität Hohenheim |
| Zeitliche Einordnung | Erscheinungsdatum: 2025 |
| Umfang/Format | Online-Ressource |
| Persistent Identifier |
URN: urn:nbn:de:101:1-2508130218514.479711308338 DOI: 10.1021/acs.jafc.5c01359 |
| URL |
https://doi.org/10.1021/acs.jafc.5c01359 (Verlag) (kostenfrei zugänglich) https://hohpublica.uni-hohenheim.de/handle/123456789/17771 (Verlag) (kostenfrei zugänglich) |
| Sprache(n) | Englisch (eng) |
| Anmerkungen |
In: Journal of agricultural and food chemistry, 73 (2025), 20, 12433-12444. https://doi.org/10.1021/acs.jafc.5c01359. ISSN: 1520-5118 In: Journal of agricultural and food chemistry In: 73 In: 20 In: 12433 In: 12444 In: American Chemical Society In: 0021-8561 In: 1520-5118 |
| DDC-Notation | 664 (maschinell ermittelte DDC-Kurznotation) |
| Sachgruppe(n) | 660 Technische Chemie |
| Online-Zugriff | Archivobjekt öffnen |
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